Carrot Cupcakes

2-1/2 cups of King Arthur Flour

2 tsp. baking powder

1 tsp. salt

1-1/2 tsp. baking soda

2 tsp. cinnamon

2 cups sugar

1-1/2 cups oil

4 eggs

2 cups grated carrots

1 16 oz. can crushed pineapple in heavy syrup, drained

1/2 cup chopped walnuts

3/4 cup chopped Angel flake coconut

Combine all ingredients and mix well. Bake at 350º for about 15-20 minutes until done.

Cream Cheese Butter Cream Icing:

4 Tbsp. flour

1 cup milk

1 cup sugar

3-1/2 tsp. cream cheese extract

1/2 cup shortening

2 tsp. vanilla

1 cup soft butter

Cook flour and milk until thick. Cool. In separate bowl, add butter, shortening, sugar, vanilla and cream cheese extract. Beat for a few minutes. Mix. Add cold mixture and mix.

Pineapple Filling:

Cook 8 oz pineapple juice with 1 heaping tablespoon of cornstarch on stove until thick.